Miniature Classic Cheesecake

A favorite by many - the creamy, delicious, cheesecake.

Nothing special about this one, just the classic. In this circumstance though, the classic is the best.

Makes About: 12 miniature cheesecakes

Takes About: 1 hour 30 minutes

Difficulty: 1 out of 5

Prep:

Place liners into a cupcake pan and preheat the oven to 425 degrees F.

Ingredients:

- Crust

1 cup all-purpose flour

1/3 cup almond flour

2 tablespoons brown sugar

1/4 teaspoon salt

6 tablespoons unsalted butter - cold and cubed

- Filling

1 8-ounce package of cream cheese - room temperature

1/4 cup granulated sugar

2 tablespoons Greek yogurt

1 egg

1 teaspoon vanilla extract

Instructions:

- Step 1 - Make the Crust

In a food processor, add the 1 cup of flour, 1/3 cup of almond flour, 2 tablespoons of brown sugar, and 1/4 teaspoon of salt and blend until well mixed.

Dump the flour onto the counter and press the 6 tablespoons of cubed butter into flour mixture. Keep rubbing the butter into the flour mixture until there are no large clumps of butter and until the mixture starts to stick together when pinched.

Recognize that the mixture is not being kneaded, it is just being rubbed together

If the crumble is not sticking together, add 1 teaspoon of water to the mixture and mix until it sticks. Keep adding water until the desired texture is accomplished.

- Step 2 - Lin the Liners

Fill each cupcake liner with a few tablespoons of crust crumble.

If not all the crust crumble is used, more can be added after crumble is pressed down in step 3.

- Step 3 - Press the Crumble

Press the crumble down into each liner firmly and also press it slightly up the sides of the liners.

If there is remaining crumble, press it up the sides of the liners about 1/2 inch.

- Step 4 - Bake the Crust

Bake the crust in the preheated oven for 8-10 minutes. It will start to gain a little color at this time.

Once baked, set aside to cool completely until needed.

- Step 5 - Start the Filling

In a medium bowl, mix together the 8-ounces of cream cheese and the 1/4 cup of sugar until creamy.

- Step 6 - Add Remaining Filling Ingredients

In the same bowl with the cream cheese and sugar, add 2 tablespoons of Greek yogurt, 1 egg, and 1 teaspoon of vanilla extract and mix well.

- Step 7 - Spoon the Batter

Spoon the cream cheese batter into each of the cupcake liners until almost full.

- Step 8 - Bake the Cheesecake

Place the prepped miniature cheesecakes into the oven for 18-20 minutes or until they are set.

- Step 9 - Cool Completely

Let the cheesecake cool completely before decorating - this can take 30 minutes to 1 hour.

Once completely cooled, peal off the cupcake wrappers carefully and slowly.

- Step 10 - Decorate if Desired

Add strawberries or raspberries to the tops of the cheesecakes to add a fresh sweet bite.

I also added a little gold dusting for sparkle.

Recipe adapted from King Arthur Flour's mini cheesecakes.